I have about four Siberian Kale plants that have overwintered in my garden (I guess that stands to reason) and have sprouted beautiful new leaves. I can't bring myself to pull them up, they're flourishing. So, last night I decided I'd cook a big batch up and see how it tastes. It was fabulous!! Here is my favorite recipe for brazed Kale with garlic and onions. Last night I had it for my main meal and added in tofu and eggs. I'll give you all of the gory details:
One very large bunch of Kale. Washed and leafless portion of the stem removed.
1-2 large onions, cut in half and sliced thin
5-6 minced garlic cloves (fresh please)
olive oil, drizzled in the bottom of a deep skillet
red pepper flakes (several shakes, more if you 'like spicy'!)
salt and pepper to taste
for 'main meal' Kale also add:
1/2 block of extra firm tofu, cubed
2 eggs, beaten
Boil a large pot of water with 1 T salt in it. When it's ready, throw in your kale and boil for 5 minutes. Strain and set aside. (This is all happening while you're cooking the other part)
Meanwhile, mince your garlic and slice your onions.
Drizzle olive oil in the bottom of your deep skillet, enough to put a thin layer on the bottom of the pan. Turn on the heat to medium low.
Toss the minced garlic into the pan. Cook until soft. Add in the onions, turn up the heat to medium high. You want the onions soft and a little browned, more like Indian cooking. Toss around often.
Add salt (start w/ 1/2 teaspoon) pepper and red pepper flakes.
When your onions are golden around the edges, toss in your Kale and maybe a little drizzle or two of olive oil to be sure things don't stick and can 'braise'. Keep the heat on Medium High and toss. Taste and adjust your seasonings.
If you having Kale as your main meal, (or if you just want some extra protein) add in the tofu.
Clear a spot open on the bottom of the pan, drizzle a little olive oil, then dump your beaten eggs on top of the oil. Let the eggs firm up a bit on the bottom before stirring them a little. Repeat until the eggs are cooked, then give the whole thing a big toss. Taste and correct your seasonings.
Yumola! You're done!